Custard Cream Hearts
Custard Cream Hearts, a classic recipe perfect for Valentine's Day.
Ingredients
For the biscuits
- 175 g (1 cup plus 3 tablespoons) plain flour, (all-purpose flour)
- 3 tablespoons Bird’s custard powder
- 5 g (1 teaspoon) baking powder
- 50 g (½ stick) unsalted butter
- 50 g (2 oz) vegetable shortening, or lard
- 35 g (3 tablespoons) caster sugar, (superfine sugar)
- 1 egg
- 1 tablespoon milk
For the custard cream
- 1 tablespoon Bird’s custard powder
- 100 g (¾ cup) icing sugar, (powdered sugar)
- 50 g (½ stick) unsalted butter, softened
- 1 teaspoon boiling water
Instructions
- To make the biscuits, put the flour, custard powder, baking powder, sugar, butter and vegetable shortening (or lard) into a food processor and blitz to produce a crumbly mixture.
- Add the egg and milk and blitz again until the mixture clumps together.
- Wrap the mixture in clingfilm and leave to rest in the fridge for 20 minutes.
- Preheat the oven to 180°C/350°F (without fan).
- Roll the dough onto a lightly floured surface to about 4 mm thickness.
- Cut out heart shapes and place them on a baking tray lined with baking paper. Use a cake skewer or corn cob holder to prick a dotted border.
- Place the biscuits in the oven and bake for about 10 to 12 minutes, until lightly golden. Cool the biscuits on a wire rack.
- To make the custard cream, mix together all of the ingredients until you have a smooth but thick mixture.
- Sandwich each biscuit together with about a teaspoon of custard cream.
- Makes about 16 biscuits.
Kitchen Notes
- RECIPE CREDIT
Recipe adapted from Feast by Nigella Lawson - OVEN TEMPERATURES
All recipes on this website state temperatures for a regular oven (i.e. a conventional oven without fan). If you have a convection oven with a fan, please consult the manufacturer's handbook on how to adjust the temperature and baking time accordingly. - CONVERSIONS
To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.